Cauliflower Au Gratin. Julia, Jacques and me. I certainly never thought I would put the three of us together in one sentence but here we are. As you can plainly see I AM NOT in the picture alas…only in the sentence. And then there was this guy who slipped in to grab a little of Julia’s thunder. It is funny, funny, funny.
All I have done is tweak this recipe to take out the carbs by eliminating the milk and flour.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Large Head Cauliflower
- ¼ t Salt
- 2½ C Heavy Cream
- 1 T Butter For Baking Dish
- Salt & Pepper
- 1 Pinch Nutmeg
- 1 t Chicken Base
- 1 C Grated Gruyere Cheese
- Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
- Put the whole cauliflower, stem end down, into a large pot with two inches of water and ¼ t salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
- Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish.
- Pour cream into a saucepan and bring to simmer until thickened.
- Whisk in ¼ teaspoon pepper, chicken base and a pinch or two of nutmeg. Taste and adjust seasoning to your taste remembering that the cheese also has a lot of salt in it. The sauce should be thick, but pourable. If necessary, thin with a bit of water, stirring to blend well.
- Season the florets with ¼ t pepper, and scatter ½ cup of the grated cheese over the top. Set the gratin dish on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese, place in the oven and bake until the sauce is bubbling and the cheese is starting to brown, about 20-25 minutes.
- Serves 8
- 344 Calories, 7g Protein, 6g Carbs, 1.9g Fiber, 5.1g Net Carbs
- Original Nutritionals
- 284 Calories, 9.8g Protein, 14.6g Carbs, 2.1g Fiber, 12.5g Net Carbs
- I do think a bit of parmesan cheese on top would be terrific and I will try it next time I make this.
- Personally when it comes to cheese, I think more is better and if you do too-feel free to add more.
- DO AHEAD NOTE: The assembled gratin can be made several hours ahead if stored well wrapped in the refrigerator. Preheat the oven to 350F and allow 30 to 40 minutes for heating the gratin and browning the cheese.